Molten Mozzarella Honeycomb with Gooey Pesto Pull

Tear & Share Pesto Honeycomb with Molten Mozzarella Core – The Ultimate Appetizer

In under an hour, you can pull together this show-stopping tear-and-share bread that delivers golden, pillowy pesto dough wrapped around a molten mozzarella center. It’s the kind of appetizer that disappears before you finish pouring the wine. I first made this for a casual Sunday get-together with friends, and everyone kept circling back to the pan, pulling off piece after piece. It’s honestly one of those recipes that looks complicated but comes together with minimal effort.

Soft, herby bread with pockets of melted cheese and a hidden core that stretches for days – this is comfort food at its finest.

Why You’ll Love This Recipe

• Absolutely no special equipment needed – just a bowl, a knife, and a baking dish.
• Perfect for parties, game days, or holiday gatherings where people want to graze.
• The mozzarella core creates a dramatic cheese pull that makes everyone stop and stare.
• You can prep it ahead and bake just before serving.
• It feels like a warm hug on a plate – cozy, shareable, and deeply satisfying.

Ingredients

• 500g pizza dough or store-bought bread dough, at room temperature
• 3 tablespoons basil pesto (homemade or store-bought)
• 200g fresh mozzarella balls (about 3-4 small balls)
• 1 large mozzarella ball (250g), for the center core
• 2 tablespoons olive oil
• 1 teaspoon flaky sea salt
• 1 egg, beaten (for egg wash)
• Extra basil leaves for garnish (optional)

Instructions

• Preheat your oven to 200°C (400°F). Grease a round 9-inch baking dish or cast-iron skillet.
• Place the large mozzarella ball in the center of the dish – this will become the molten core.
• Cut the pizza dough into 12-16 equal pieces, roughly the size of a golf ball.
• Take each small mozzarella ball and cut a slice of it into each dough piece.
• Flatten each dough piece, add a small pesto and cheese chunk, then seal into a smooth ball.
• Arrange the filled dough balls around the large mozzarella in the dish, leaving the center exposed.
• Brush the entire top with beaten egg wash and drizzle with olive oil and sea salt.
• Bake for 25-30 minutes until deep golden brown and the center cheese is bubbling.
• Let rest for 5 minutes before serving – this helps the cheese set slightly so it doesn’t run everywhere.
• Garnish with fresh basil and serve immediately while the core is still stretchy.

Pro Tips

• Make sure your dough is at room temperature before shaping – cold dough is harder to seal and won’t puff as evenly.
• Don’t overfill the dough balls or they’ll burst open during baking. A teaspoon of pesto and a small cube of cheese is plenty.
• Let the bread rest after baking so the molten cheese thickens slightly – this prevents it from spilling onto the plate too quickly.
• If the top browns too fast, loosely tent foil over the pan for the last 5-7 minutes of baking.
• Use a high-quality mozzarella that’s fresh and milky for the best melt and texture.

Variations

• Swap pesto for sun-dried tomato paste or tapenade for a different flavor profile.
• Add a layer of prosciutto or pepperoni between the dough layers for a meatier version.
• Use whole wheat or gluten-free pizza dough if needed – just adjust the baking time slightly.
• Try a combination of mozzarella and provolone or fontina for a more complex cheese pull.

Frequently Asked Questions

• Can I use frozen dough? Yes, just thaw it completely in the fridge overnight and bring to room temperature before shaping.
• How do I store leftovers? Keep in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
• Can I make this ahead? You can assemble the dish completely, cover with plastic wrap, and refrigerate for up to 4 hours. Bake directly from the fridge, adding 5-8 minutes to the bake time.
• What’s the best way to reheat it? Avoid the microwave. Use a low oven (160°C / 325°F) for about 10 minutes to keep the bread crispy and the cheese gooey.
• Can I use a different cheese for the core? Absolutely. Burrata, fresh ricotta, or even a soft brie all work beautifully, though they will behave differently.
• Why did my cheese core spill out? You might have overbaked it, or the mozzarella wasn’t fully enclosed by dough. Make sure the dough pieces are sealed well around the edges.

More Recipes You’ll Love

• Tear & Share Asparagus Brie Crowns
• Tear & Share Strawberry Burrata Bread
• Pull-Apart Sun Dried Tomato Mozzarella Bread
• Shattered Glass Hot Honey Burrata
• Honeycomb Ricotta Phyllo Cups

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.